Again, we use the croissant dough to make cronuts, a cross between the croissant and the donut. The cronut is fried in oil, and then filled, and finally the top is glazed. Even the hole is used; it is rolled in a cinnamon and sugar mixture.
Before starting, the tool(s) for cutting the cronut from the dough has to be identified. I use a donut cutter that is just over 3 inches in diameter. However, if a donut cutter isn’t available, a couple other circular objects can be used. The circle for the outside of the cronut should be about 3 inches in diameter, and then the hole is cut with a 1 inch diameter cutter. These might be biscuit cutters, or even something weird like a drinking glass and an apple corer. Life is a lot easier if a donut cutter is available.
For making cronuts, the dough should be as thick as possible. As a result, only 4 cronuts can be made from a packet of dough. The dimensions of the rectangle to which the dough is rolled depends on the size of the donut cutter, or whatever the outside cutter is.
The width of the dough packet might already be wider than the cutter diameter. When this happens, roll the dough out to twice the width of the cutter, and then fold it in half. Don’t try to just fold the edges up to get the correct width; that leaves edges to come apart and makes ugly cronuts!
- 1 packet croissant dough
- Miscellaneous fillings (e.g. vanilla pudding, raspberry jam, etc.)
- Miscellaneous glazes (e.g. http://wp.me/p3jVuB-ej, chocolate, etc.)
- Heat about 2 inches of oil in a saucepan or deep fat fryer.
- Turn the croissant dough packet out onto a lightly floured rolling surface. Tap the packet gently a few times to deflate it. Cover it with plastic wrap, and let it rest 10 minutes.
- Roll the croissant dough out into a rectangle that is as wide as the donut cutter, and three times as long. The packet makes 3 nice cronuts, and the leftover scraps will be combined to make a fourth cronut.
- Cut out the three cronuts with the donut cutter. Set aside on a plate or small sheet pan. Add the holes from the cutout cronuts; these will be a second treat when fried.
- Pick up the scrapes and make a dough ball squeezing it together on all sides. Placing it on the rolling surface, press it down into a circle the size of the donut cutter. Cut out the fourth cronut and place it with the others.
- Loosely cover the cronuts with a piece of plastic wrap and let them rise for about 1 hour, until about double in size.
- Fry the cronuts one at a time in the hot oil for 45 to 90 seconds on each side, or until golden brown and cooked through. Drain on paper towels and allow to cool before filling and glazing them.
- When ready to fill the cronuts, split them in half and place 2 Tablespoons of filling in the center, spreading it around the circle. Sandwich the halves back together, and drizzle the glaze of choice over the top.
- Roll the cronut holes in a cinnamon and sugar mixture. (24 parts sugar to 1 part cinnamon- e.g. 4 Tablespoons sugar to ½ teaspoon cinnamon)
I filled my cronuts with vanilla pudding (the type that does not require refrigeration) and raspberry jam. For the glaze, on the pudding one I used a simple royal icing like Marlys and Penny taught me to make, adding some vanilla extract for flavoring. Food coloring can also be added to make the glaze complement the filling. Other glazes have already been discussed in the article that contains the royal icing recipe I have mentioned. These others include chocolate, apricot and strawberry glazes. The challenge is to be inventive of the filling and glaze that you want to use.